The Sicilian rotisserie is a world made of goodness. A myriad of names among which to get lost ready to identify the best street food on the island. Yes, because some of the best known and appreciated delicacies belong to the Sicilian rotisserie, not only in the rest of Italy, but also abroad. Suffice it to mention arancini, panelle, fried calzoni to be catapulted into a greasy and satisfying dimension, made up of simple but irresistible recipes . But do you know all the protagonists of this gastronomic category? Let's go to the discovery. But first, a little history , which will help you better understand what we're talking about.
History and origins of Sicilian rotisserie
Just enter any Sicilian bar, bakery or restaurant to be greeted by overflowing counters of pizzas, calzoni and rollò . Every moment of the day is the right one to enjoy one. These are the " pieces " of the Sicilian rotisserie which, we warn you, will be really difficult to be able to place all of them. Yes, because each province boasts its own specialties: some, however, are common to all, from East to West, but vary in detail.
Where did the Sicilian rotisserie come from ? Before going into the prominent names of Sicilian rotisserie, their origin deserves a mention, which several sources place around 1154, at the court of Frederick II of Swabia. He, a lover of good food, was delighted by the cooks of his court with delicacies that anticipate in all respects what are today the pieces of Sicilian rotisserie. And for the preparation of which they went to draw on ingredients and customs imported by the Greeks and Arabs on the island.
Sicilian rotisserie, all the names
Some of the names we are about to list probably won't tell you anything, others will bring back to mind unforgettable and tasty moments that you allowed yourself while visiting Palermo, Catania or another Sicilian destination and that, perhaps, you look forward to repeating . What do you eat in rotisserie in Sicily ? Take note.
- Calzoni from the Sicilian rotisserie. Known as pythons in the Messina area, Sicilian calzoni are crescents of leavened dough stuffed and fried until golden brown. If the pythons include a stuffing of escarole, anchovies, tomatoes and caciocavallo, the calzones are generally found in a thousand variations of taste.
- Ravazzate . A nod in terms of Sicilian rotisserie deserves the ravazzata , a typical Palermo street food that comes in the form of semi-sweet leavened dough buns filled with meat sauce and peas. Unlike many similar typical dishes , ravazzate are cooked in the oven.
- Arancini (or arancini). It doesn't matter whether you are part of the arancino or arancina team, the classic stuffed, breaded and fried rice ball gathers admirers all over the world, and needs no introduction but, above all, definitions. Do you prefer the classic version, the Norma one or the pistachio one? Difficult choice, we know…
- Spring onions . They are part of the Catania rotisserie and are nothing more than puff pastry bundles filled with various fillings. The most common is probably a filling of fried onions (from which they take their name), cooked ham and stringy cheese.
- Carrots . Cartocciate also arrive from the Catania area. A street food that looks like a sort of calzone / half moon but, unlike this, is cooked in the oven. They are made with a high and soft dough and are stuffed with tomato, cooked ham and mozzarella in their best known version.
- Panelle : chickpea flour, water and parsley. These are the ingredients of another representative of the Sicilian rotisserie (Palermo in particular). These are chickpea flour pancakes which, although excellent on their own, find their ideal combination with cazzilli (aka potato croquettes) and bread.
- Sphinx . Let's stay in Palermo and focus on the sfincione . It is a similar flat focaccia still sold in street carts on street corners which is characterized by the tasty condiment: caciocavallo cheese, tomato purée, onions and oregano.
- Ragusan scacce . For the "country you go, Sicilian rotisserie you find" series, let's move on to Ragusan scacce , another Sicilian rustic that comes in the form of bundles filled with various ingredients, but onions, tomato puree and Ragusano DOP cheese in the most representative of cases.
Obviously the pieces do not end here, the Sicilian rotisserie boasts numerous other exponents that it would be impossible to list here. We reserve the right to talk about it again.
Before going further, the Palermitan rotisserie deserves a mention in the strict sense. In fact, this term identifies a single semi-sweet dough with which stuffed pizzas, rollò and calzones are made. The fillings consist more or less of tomato puree, mozzarella and cooked ham. But also in frankfurters, vegetables, meat and cheese. These are variations on the theme that are created, however, starting from the same base. It is a soft Sicilian rotisserie that everyone likes and turns out to be perfect for a snack at any time of the day.
Sicilian rotisserie, recipes
As promised we talk about the recipes that, over time, we have proposed right here on Sicilyaddict. Starting with the original Sicilian arancini . If you are fearless and would like to spend those free 3-4 hours in the kitchen, this is a street food to try (although, let's face it, what could be better than buying it expertly cooked by those who know how to do it with all the trappings?).
Sicilian rotisserie, where to buy it
Sicilian rotisserie in Milan , Bologna, Padua or Turin? Probably in every Italian city there are places run by Sicilians or in any case offering typical dishes of the island. Rarely, however, eating at these gives back the unique experience that Sicilian street food offers on the island, either due to the lack of original raw materials, or even just due to the hands of those who prepare them.
If you want to play it safe, an excellent idea is to order Sicilian rotisserie online . On SicilyAddict, for example, the arancini available in the most appetizing variations will arrive ready to fry. What more do you want?